Cereal extract and process of making same



Patented Nov. 26, 1929 UNITED STATES PATENT oFFi'cE LEO WALLERSTEIN, OFNEW YORK, N. Y.,- ASSIG-NOR T WALLERS'IEIN COMPANY,

INC., OF NEW YORK, N. Y., A. CORPORATION OF NEW YORK CEREAL EXTRACT ANDPROCESS OF MAKING SAME No Drawing.

This invention relates to a new class of cereal extracts and toprocesses of making the same. The object of the invention, broadlyconsidered, is to produce a liquid extract.

suitable for the uses to whichtheprior cereal tent of water solubleproteins.

' A still further object of the invention is to provide an extractsuitable for the production of a beverage resembling beer but of lowalcoholic content.

With these objects in view, the invention comprises the extracts andprocesses of making and utilizing the same which will be described indetail and then more particularly pointed out.

In carrying out a process embodying the invention, the starting materialcomprises a malt or its equivalent and a raw material es-. pecially richin vitamine B, such, for example as a raw material containing asubstantial proportion of cereal germs, and in this specification theterm cereal germ. will be understood to mean the embryo of the grain.While there are several kinds of cereal germ material which may beemployed because of their high content of vitamine B, it has been foundthat for the pur oses of this invention the raw material whic comprisesprincipally the germs of wheat'removed -in the usual milling processesis particularly advantageous. Any suitable malt may be employed,'

but in the best practice of the invention, a

good barley or wheat malt gives the best results. From a mixture. ofmalt and cereal germs a Wort is prepared and this wort forms the desiredextract, which may be concentrated, as by evaporation, if desired.

To p-re are the wort, the cereal germ material an malt may be used invarious proportions. For many purposes the amount of malt may be muchless than the amount of cereal 'germ material. If, for example, the

I cereal germ material which sometimes is loosely called middlings orgerms be emplo ed the proportions maybe 80 parts of such middlings to 20parts of malt. An ef- Application filed April 3, 1923. Serial No.629,704.

ficint method of procedure is to use 0111 half the quantity of malt withsuch mi dlings at first and the rest of the malt may then be addedlater. For example, all the said middlings and half the malt are mashedwith suflicient water -.to form a mash of theconsistency usual in makinga mash in the Well known way. The temperature of the mash may well beabout to C. The temperature is then raised somewhat, for example, toabout C and held at this temperature until the diastase in the maltbegins to liquefy and convert the starch. Usually this will occur inless than half an hour.

The mash is then heated to the boiling point and boiled for a shorttime, say, for example, a few minutes and preferably not more than tenminutes. While this boiling step may be omitted it has been found to beadvantageous-in that it assists the subsequent conversion of the mash.After boiling, the mash is cooled to the proper temperature and theremainder of the malt added to the mash and well stirred in. Thetemperature to which the mash is cooled will determine the relativepercentage of'maltose and dextrine contained in the final product.

' If it is desired to produce an extract high 1 in maltose the mash iscooled to about 60 C.

before-adding the remainder of the malt. The extract thus obtained maybe fermented to make a beverage which will have a relatively highalcoholic content and then may be treated to free it of most of suchalcohol, as will be fully understood by those skilled in the art.

If the mash be cooled only to about 75 to 76 C. before adding theadditional malt, the resultant extract will be rich in dextrines. Suchan extract is particularly suitable for fermentation to produce abeverage low in alcohol resembling the so-called near beers, and,therefore, generally not requiring any treatment for the removalofalcohol.

At the time the additional malt is added it may be necessary to adjustthe hydrogen ion concentration of the mash, because frequently this isnot always most favorable for the diastatic action. That is, the acidityof mashes made with such middlings varies VET-S1011.

mashing test will demonstrate whether or not it will be necessary to addif so in what quantities.

After'saccharification, the wort is separatedfrom the brewers grains ordregs in any suitable way, as for example, by filtraany acid and .tion.-The filtrate constitutes a fluid extract embodying one part of theinvention. This extract is suitable for use at once in theprepheretofore /ages will retain a large proportion of the vitaarationof a beverage, in which case the fluid extract is finished in the mannercustomary w'th the usual malt worts. The finishing steps may include theuse of hops and yeast and suitable fermentation.

.Where the extract is to be kept or transported, or is to'be used forpurposes other than the manufacture of beverages it may be concentrated,as for example, by evaporation to a thick extract usually of about 40 to42 B. which is similar in appearance to the ordinary malt extract. Thenew extract inthis concentrated form has good stability; and is inconvenient form for manufacturers to use. If it' is to be made intobeverages, it may be diluted and then finished in any of the usual waysfor the manufacture of malt beverages. I

The thin fluid extract may be concentrated to solid form, as forexample,by spray drying, or inany other suitable way. In this form it has esecially good keeping qualities and is adapte not only for themanufacture of beverages, but also as an adjunct to wheat orrye flour,since it increases the vitamine content of such flours, stimulates theyeast, and makes a better loaf. When preparing extracts for thispurpose, the starting mate rials may be wheat germs and wheat malt. Thefluid extract so made may then be concentrated to solid form asdescribed above and combined with wheat flours. v

By a suitable carrying out of the process a product containing activediastase is readily obtained, and may be employed wheneverthis.diastatie action isdesired. Or the extract in solid form, if low inactive diastase may be. blended with preparations containing activediastase.

An extract made as described hereinbefore is extremely richin vitamines,and particularly the water soluble vitamine B, and has the greatadvantage that it can be produced economically. f

The beverages made from the new extract by the usual methods of makingmalt bevermines and particularly vitamine found in middlings, and I themash should not. be too acid, and m a'et the extract and hence will havean enhanced dietetic value for this reason.

- The resence of the vitamine B in the extracts, IJoth fluid andconcentrated, and in the beverage or other product made therefrom may bedetermined by the tests already known for determining the presence ofvitamine B.

The extracts made from raw materials containing chiefly cereal germs notonly are rich in vitamine proportion of proteins. A percentage of theseB but also contain a considerable proteins contained in the cereal germsand in the malt W111 be in a Water-insoluble form and hencenon-available. Therefore to enhance the value of the extracts and thebeverages made therefrom, it is advantageous to modify the process ofmaking the extract in such a way as to proteolyze a substantial amountof the water-insoluble proteins contained in the startin materials. Suchproteolysis is best brought about by the aid of a suitable proteolyticenzyme. The enzyme may be added at a suitable time in the mashingprocess either before or after saceharification of the mash but in anycase before filtrationof the wort. The amount of enzyme to be addeddepends upon the kind of enzyme, the aetivlty of the preparationemployed and the length of time allowed for the proteolytic action. Inpractice, it has been found best to employ either pepsin or papain.

A commercial preparation of either pepsin or papain' will be suitablefor the purpose 1ntended, and may be added in suitable quantities to themash. While the proportions may vary considerably, it has been foundthat an addition of about 1% mercial preparation, figured on I the totalamount of starting material will be ample to accomplish the desiredproteolysis within a reasonable time; enzyme can tures, it has beenfound in practice that a temperature of the mash of about 60 C. is verysuitable.v The time of action varies with the activity of the amount ofwater insoluble prbteins which it is desired to make water-soluble. Infact, the

time can range from about one hour to 36 with the normal commercialpreparations,

and when the mash is retained at about' action. Before adding the enzymeit will be advisable to adjust the hydrogen ion conby weight of the coWhile the action of the take place at various temperapreparation usedand the centration of the mash, that is to say, to make i of acidity forthe particular enzyme. example, when using pepsin the mash must besulficiently acid for the proper action of the enzyme,'as'is well knownto those skilled in the art. If papain is the enzyme emplo ed is bestwhen very slightly acid to litmus.

certain that the mash has'the proper degiiges or hours, or even longer.In practice, however,

.an aqueous mash comprising The mash may be given the desired acidity bythe addition of any suitable acids, or if too acid may be neutralized tothe desired extent by any suitable reagent such as sodium carbonate orcalcium carbonate.

When pepsin is the enzyme used any excess acid left in the wort need tobe neutralized and this may be accomplished by the addition ofthe'proper neutralizing agent. For instance, if the acidity is due to aprevious addition of hydrochloric acid, bicarbonate of soda ma be used.If the acidity is due to a previous a dition of phosphoric or sulphuricacid, the neutralizing agent may be calcium carbonate.

The solids of an extract made as above explained will containapproximately 15 to 20 percent of water-soluble proteins, so that theextract and anybeverage made therefrom not only will be rich in vitamineB but also will have an exceedingly high food value on account of theproteins.

hat I claim is: g

1. The process of making extracts resembling cereal extracts and havinga high content of vitamine B, which comprises making an aqueous mashcomprising malt and a material consisting chiefly allowing the mash toundergo saccharification by the malt, and finally separating the liquidextract from the solids.

2. The process of making extracts resembling cereal extracts and havinga high content of vitamine B, which comprises making malt and a materialconsisting chiefly of wheat germs, allowing the mash to undergosaccharification by the malt, separating the liquid extract from thesolids, and then concentrating the fluid extract.

3. The process of making anextract resembling cereal extracts and havinga hi h content of vitamine B, which comprises ma ing an aqueous mashcomprising malt and a material consisting chiefly of cereal germs,boiling the mash, cooling to about 75 to 76 (3., adding additional maltthereto, allowing the mash to undergo saccharification by the malt, and.then filteringofi' the fluid extract from the solids.'

4. The process of making an extract resembling cereal extracts andhaving a hi h content of vitamine B, which comprises ma ing an aqueousmash comprising malt and a material consisting chiefly of'cereal germs,boiling the mash, cooling to about 75 to 76 (1, acidifyingthe mash,adding additional malt thereto, allowing the mash to undergosaccharification by the malt, and then filtering off the fluid extractfrom'the solids.

5. The process ofmaking extracts resembling cereal extracts content ofvitamine B, which comprises making an aqueous mash comprising malt and amaterial consisting chiefly of wheat germs,

and having a high after proteolysis mayjecting the mash to the enzyme,whereby of wheat germs,

tent of soluble proteins and and then separating the fluid extractsubjecting the mash to olytic enzyme whereby water-insoluble proteinsare rendered water soluble, separating the fluid extract from thesolids, and concentrating the fluid extract.

6. The process of making extracts resembling jcereal extracts and havinga high content of vitamine B, which comprises making an aqueous mashcomprisin malt and material consisting chiefly of w eat germs,subjecting the mash to the action of a proteolytic enzyme, whereby waterinsoluble proteins are rendered water-soluble, allowing the mash toundergo saccharification by the malt, and then separating the fluidextract from the solids.

7. The process of making extracts resembling tent of vitamine B, whichcomprises making an aqueous mash comprising malt and material consistingchiefly of wheat germs, subwater insoluble proteins are renderedwater-soluble, allowing the mash to undergo saccharification by themalt, separating the fluid extract from the solids, and thenconcentrating the fluid extract.

8. The bling cereal extracts and having a high convitamine B, whichcomprises making an aqueous mash comprising malt and material consistingchiefly of wheat germs, allowing the mash to undergo saecharification bythe malt, subjecting the mash to the actionof a proteolytic enzyme andmaintaining it under protelyzing conditions, and separating the fluidextract from the solids.

9. The process of making an extract recontent of vitamine B, whichcomprises making an aqueous mash comprising malt and a materialconsisting chiefly of wheat germs, boiling the mash, cooling to above 600., adding additional malt thereto, allowing the mash to undergosaccharification by the malt, from the solids.

In testimony whereof, I have hereunto set my hand. i

' LEO WALLERSTEIN.

the action ofa prote- Y cereal extracts and having a high eon-- actionof a protelytic process of making extracts resemsembling cereal extractsand having a high ,loli

